Pumpkin Salad with NuNatural’s Orange Lemon Vinaigrette

Festive time starts two weeks back in my part and this will go on for the coming full months and then start the cake and cookie time for Christmas and New Year. Festive months mean lot of sweets and all other foods that will do no good but add on few calories. Fortunately this year I am total stress free as NuNatural send me a box full of the company’s stevia liquids and powders. I was not very familiar with stevia as I use honey as organic substitute of white sugar. But then I came to know that stevia also known as sugar leaf or sweet leaf is a herb, a natural sweetener from South America and it has been used for 1,400 years. The best part of stevia is its 100% natural and has zero calories. While other sweeteners have slight impact on blood sugar and insulin stevia does not. So it’s great for people with insulin sensitivity. As soon as I get the box I start using the NuNatural white stevia powder in my cup of tea and fruit juices. NuNatural rocks, it taste great with no unpleasant after taste and you couldn’t tell that it is stevia instead of sugar. Orange and Lemon are my favorite flavors and I love to play with them so when I get the NuNatural alcohol free pure liquid orange and lemon bottle, I can’t stop to try my hand to make a delicious salad with pumpkin, appropriate for the Halloween season. This is a very simple but awesome flavorful salad and all this deliciousness and flavor are gift from NuNatural. I am very thankful to them for sending this gift box which has one more magical product PreSweet Tagtose. It will turn all those sinful delights into delicious blessings to remember by my friends who stay miles away from desserts for high calorie intake. For now I am sharing the pumpkin salad recipe with NuNatural orange lemon vinaigrette I hope you all will like it.

Pumpkin Salad with NuNatural's Orange Lemon Vinaigrette

Ingredients

• 1/2 pumpkin cut into bite size triangles
• 1 bunch baby spinach leaves
• 1 dropper NuNatural Lemon Nustevia or to taste
• 1 dropper NuNatural Orange Nustevia or to taste
• 11/2 tbsp lemon juice
• 1/2 tsp or to taste black salt
• 1/8 tsp or to taste white pepper powder
• 2tbsp olive oil
• 1 red onion finely sliced
• handful lightly toasted cashew and almond sliced

Cooking Directions

1. Put the pumkin on a flat baking tray, drizzle with some oil and season with salt and pepper bake in a 180c oven for 15 minutes or when it is just tender but not brown. Set aside to cool to room temparature.
2. Now take a bowl add olive oil, NuNatural orange and lemon stevia ( shake well before using to get the most  brilliant flavor), lemon juice, black salt and white pepper powder. Mix well.
3. Scatter baby spinach leaves on a platter, scatter the pumpkin and onions and nuts. Drizzle NuNatural's orange lemon vinaigrette over it and toss a bit. Serve.

                       Happy Halloween to all my friends!

Be Happy And Stay Healthy.





Disclosure: The good people at NuNaturals let me sample these products free of charge.

Pumpkin Jello Shots

I am sure you all have prepared and planned delicious pumpkin dishes to rock the Halloween party. Now I am adding one more to your list. This jello shots are super easy and can be served to kids as candy or as desserts to all. I have preferred friendly version using just cool water instead of vodka. If you want make adult version of this delicious pumpkin jello shots then go with vodka. Whatever way you try this mini delights, they are just awesome.

Pumpkin Jello Shots

Ingredients

• 6 packs 3 ounce orange flavored gelatin
• 1 1/2 cup water
• 2 tbsp sugar
• 2 tsp pumpkin pie spice
• 2tbsp mixed nuts chopped
• 1tsp lemon juice
• nonstick cooking spray
• one 12 cup square mini muffin tin

Cooking Directions

1. Lightly spray the muffin tins.
2. Take gelatin in a bowl then add 2 cup warm water to it. Mix until the gelatin is completely dissolved.
3. Add cool water, pumpkin pie spice, sugar, lemon juice. Mix well.
4. Add chopped mixed nut. Mix then pour the mixture in the prepared muffin tins.
5. Refrigerate until set for 2 to 4 hours. Garnish with more of chopped nuts.
6. You can make this in advance and store in your refrigerator for 5 to 6 days.

Be Happy And Stay Healthy.

Pumpkin Prawn Pasta

Halloween is on the way and its fun time with lots of fresh pumpkin recipes. Today I share a very simple yet supernaturally delicious pumpkin pasta recipe. I am sure it will rock your Halloween party. Give it a try and let me know how you like it!

Pumpkin Prawn Pasta

Ingredients

• 1 bowl Cannelloni pasta ( cooked as per package instruction)
• 10 to 12 shrimp
• 1 cup pumpkin paste
• 1 tsp garlic paste
• 2 cheese cube grated
• 2 tbsp butter
• ½ tsp mixed Italian herb ( basil and oregano)
• a pinch sugar
• 1tbsp lemon juice
• 1 tbsp chopped fresh mint leaves
• Crushed pepper to taste
• Salt to taste

Cooking Directions

1. Heat 1 tbsp of butter those who are health conscious you can substitute it with sunflower oil. Add shrimp to it slightly saute then add the cooked pasta and mix well with pinch of salt and pepper. Put off the flame and keep aside. Now in another saucepan heat one table spoon of butter. Saute garlic till you get the roasted smell. Then add the pumpkin paste and ½ a cup of water let it boil then add sugar, salt and crushed pepper. Cook for 5 minutes. Let the sauce thickens, and then add pasta and shrimp. Mix well. Add mixed Italian herb and half of grated cheese. Mix well. Put off the flame mix the lemon juice. Serve the pumpkin prawn pasta in a serving dish. Sprinkle the rest of grated cheese and chopped fresh mint leaves. Your yummy pumpkin prawn pasta is ready to relish and rock the Halloween party.

I want to wish Happy Navratri to all my Indian friends and a very Happy Sharod Utsav for all my Bengali friends. Have fun enjoy the festive moments!

Be Happy And Stay Healthy.

Warm Chickpeas Salad

Warm chick peas salad is a vey tasty and delicious salad.Chickpeas are high in fibre and protein, and they have a low glycemic index. This powerful combination helps to keep you feeling full and can help control your weight. Chickpeas also help to lower LDL (bad) cholesterol levels, which reduces the risk of heart disease. Warm chickpeas salad can be a good healthy fall recipe for you to try.

Warm Chickpea Salad

Ingredients

• 2 can chickpeas/ garbanzo beans
• 1 cucumber, peeled, and diced
• 1 tomatoes, seeded and diced
• 1 red onion sliced
• 1/3 cup parsley chopped
• 1tbsp garlic paste
• 1tbsp cumin powder roasted
• 4 tbsp lemon juice
• 2 tbsp green onion chopped
• 10 to 12 black grapes halved
• 2 tbsp olive oil
• 2 pinch sugar
• 1/2tsp black salt
• Salt and freshly ground pepper to taste

Cooking Directions

1. Heat oil in a pan .
2. Add sugar and garlic paste.
3. Stir for few second when you will get the fried smell of garlic then drain the chickpeas and add it. Fry till you see the chickpeas are warm and glazed. Seasoned with salt and pepper. Now add the onion, tomato, cucumber. Mix well and put off the flame now add black grapes, green onions, lemon juice, and roasted cumin powder, black salt chopped parsley. Mix well. Garnish with few fresh sprigs of parsley.Serve warm.

Be Happy And Stay Healthy.

Fall Chicken Soup

A very gorgeous, healthy and very tasty warm chicken soup is absolutely perfect for the fall. Fall chicken soup is easy, quick and one which very satisfying. I have not used fresh mint and cilantro but cooked it and this add a very unique flavor to this soup.Roasted almond gives this soup a crunchy nutty taste which I am sure you  all will love. Give it a try and let me know how you like it.

Fall Chicken Soup

Ingredients

• 1 cup shredded chicken
• 1 cup beet chopped
• 1/2 cup tomato paste
• 1 onion finely chopped
• 2 tsp garlic finely chopped
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 cup chicken stock
• 1 tbsp olive oil
• 2 tbsp cilantro finely chopped
• 2 tbsp mint leaves finely chopped
• salt and pepper to taste
• 1 tsp fresh cream optional
• 3 tbsp toasted almond flakes

Cooking Directions

1. Warm olive oil in a large saucepan over medium heat.
2. Stir in onion and garlic till soft but not brown now add the beet and stir for a minute. Add shredded chicken stir for one minute then add tomato paste and chopped cilantro and mint leaves.  Mix well.Then add the chicken stock. Stir in and then season with salt and pepper. Bring to boil and cover and simmer until the beets and chicken are tender. Add diced red and green bell pepper cook for another 2 to 3 minutes. Put off the flame and add a spoon full cream. Mix well. Ladle into bowls. Garnish with toasted almond flakes.

Be Happy And Stay Healthy.